Perfect Roasted Carrot Ginger Soup
Introduction
This Perfect Roasted Carrot Ginger Soup brings together the natural sweetness of caramelized roasted carrots with the warm, zesty kick of fresh ginger. Roasting intensifies the carrots' flavor while the ginger adds an aromatic depth that makes this soup both nourishing and completely irresistible. It's a simple, wholesome recipe that delivers restaurant-quality results with minimal effort.
Ingredients
- 2 lbs fresh carrots, peeled and chopped into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and grated (about 3 tbsp)
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss chopped carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
- Heat remaining olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
- Add minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add the roasted carrots to the pot along with vegetable broth, cumin, coriander, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and carefully blend the soup using an immersion blender or regular blender until smooth and creamy.
- Stir in coconut milk if using, and season with additional salt and pepper to taste. Simmer for another 2-3 minutes to heat through.
- Serve hot, garnished with fresh cilantro or parsley. Drizzle with extra coconut milk if desired.
Pro Tips & Notes
- Roasting Tip: Don't overcrowd the baking sheet – this ensures proper caramelization. If needed, use two sheets.
- Ginger Intensity: Adjust ginger amount to taste. For milder flavor, use 2 tablespoons; for more zing, add up to 4 tablespoons.
- Texture Control: For ultra-smooth soup, strain through a fine-mesh sieve after blending.
- Storage: This soup stores beautifully in the refrigerator for up to 5 days and freezes well for 3 months.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 6g
- Sugar: 12g
- Sodium: 650mg
Frequently Asked Questions
- Q: Can I make this soup without coconut milk? A: Absolutely! The soup is delicious without it, or you can substitute with heavy cream or cashew cream.
- Q: How do I make this soup vegan? A: It's naturally vegan – just ensure your vegetable broth is vegan-friendly and skip the coconut milk or use a plant-based alternative.
- Q: Can I use ground ginger instead of fresh? A: Fresh ginger is recommended for optimal flavor, but you can substitute with 1 teaspoon ground ginger if needed.
- Q: What can I serve with this soup? A: Crusty bread, croutons, or a side salad make excellent accompaniments.